Sign your budding chef up for cooking camp over summer break at the Ohlsen Foods’ kitchen. We will be hosting three different themed sessions throughout June & July. Sessions are five days long, starting at 9:00AM and ending at 2:00PM. Chefs will have the chance to enjoy the food that they are preparing for lunch. Each session theme will have one week for students between the ages of 7 – 10, and a second week for students between the ages of 11 – 14.
Hands-on Classes
Learn how to read and follow recipes. Master classic techniques. Understand kitchen and food safety. Explore presentation. Staff/student ratio no more than 1:7.
Explore Flavors
Learn about different cultures through their cuisine. Try new flavors!
Learn from the Pros
Sessions are lead by professionally trained chefs with experience in the industry. They have hands-on teaching experience and love sharing their passion for food with students.
Session I – American Regional
Let’s explore America, one bite at a time! The United States first developed as distinct regions isolated from one another, much like individual countries. To this day, certain locations are known for their regional cuisine. We will focus on cuisines and ingredients from coast to coast, while learning how to follow recipes, understand classic techniques, presentation, work cleanly and safely in the kitchen, and explore new foods and flavors. 5 days, 5 hours / day – $450
- Monday, June 10 – Friday, June 14
- 9:00 AM – 2:00 PM
- Ages 11 – 14
- Lunch provided
- Monday, June 17 – Friday, June 21
- 9:00 AM – 2:00 PM
- Ages 7 – 10
- Lunch provided
Session II – Around the World
Travel the world through your taste buds and get to know the cuisines that inspire the globe. We’ll explore dishes from Vietnam, Japan, Italy, Mexico and England during this week long camp. We will focus on cuisines and ingredients from these countries, while learning how to follow recipes, understand classic techniques, presentation, work cleanly and safely in the kitchen, and explore new foods and flavors. 5 days, 5 hours / day – $450
- Monday, June 24 – Friday, June 28
- 9:00 AM – 2:00 PM
- Ages 11 – 14
- Lunch provided
- Monday, July 8 – Friday, July 12
- 9:00 AM – 2:00 PM
- Ages 7 – 10
- Lunch provided
Session III – Farm to Table
This class will highlight the incredible produce we have locally from farms across Santa Cruz county. We will prepare dishes from scratch while learning about sustainability, local farms and the benefits of fresh foods. We will focus on preparing whole, organic ingredients, while learning how to follow recipes, understand classic techniques, presentation, work cleanly and safely in the kitchen, and explore new foods and flavors. 5 days, 5 hours / day – $450
- Monday, July 15 – Friday, July 19
- 9:00 AM – 2:00 PM
- Ages 11 – 14
- Lunch provided
- Monday, July 22 – Friday, July 26
- 9:00 AM – 2:00 PM
- Ages 7 – 10
- Lunch provided
The Details
Dress appropriately for cooking in a kitchen. This means:
- Long pants – covering all exposed skin on your legs
- Comfortable, closed toe shoes (with non-skid soles if possible) – no sandals or flip-flops
- Shirts with a short sleeve – no sleeveless tops
- Hair tie or hat/cap to hold your hair in place
Classes are limited to a maximum of 20 students to ensure an appropriate staff to student ratio (max 1:7). We have a no cellphone policy while classes are in session. Phones brought into the kitchen will be placed in a common area for collection at the end of class. A contact number will be provided if you need to reach your child in an emergency during class.
Lunch is included with the classes and will be a product of the lesson plan for the day. Please send a reusable water bottle with your child, we can refill it as needed throughout the day. We will set aside time during class for breaks.
Allergies – If your child has any food or contact allergies, please let us know before registering. We can hold your place and confirm that we are able to accommodate the allergy concern.
A deposit of 50% is requested at the time of registration. The remaining balance for each class is due June 1st. The deposit becomes non-refundable after June 1st.
About our Chefs
Chef Amanda
As the former Executive Chef of a local non profit, Amanda taught teens every day in the kitchen (among many other responsibilities!). She loves working with the youth in our community and seeing them grow their skills and confidence in the kitchen. Amanda has worked the line in various Bay Area restaurants and has a Culinary Arts diploma from the Art Institute. In her spare time, she enjoys working on her own cookbook, cooking with her children, and posting to her culinary Instagram page.
Chef Suzanne
Suzanne grew up in San Francisco, where her love of cooking was ignited as a child, making dumplings with friends from Hong Kong, Italian cuisine with neighbors from Calabria and family from Rome. After graduating from culinary school in Cape Town, South Africa at the top of her class, she travelled the country working in restaurants and as a private chef. From there she worked in agritourismos across Italy from Como to Sicily. Italy opened her eyes to the inextricable link between the land and the kitchen. The quality of the produce she saw in Italy inspired her to seek an apprenticeship at Love Apples Farm upon returning to the States. For the past 8 years she has been cooking and farming in the Bay Area, working in kitchens and growing organic produce for Manresa restaurant and others simultaneously. Versed in the traditional food practices of pickling, cheese making, fermenting, and preserving, Suzanne integrates these arts along with farming and foraging into her work to make every meal a unique and memorable culinary experience.
